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Upside-Down Apple Pie Recipe

Upside-Down Apple Pie Recipe photo by Taste of Home

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This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. This recipe is everyone's favorite.

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Upside-Down Apple Pie Recipe

Prep: 30 min. + chilling Bake: 50 min. + cooling

Yield: 8 Servings

30 50 80

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups thinly sliced peeled tart apples (about 1/8-inch thick)
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

Directions

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture.
Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 613 calories, 26 g fat (10 g saturated fat), 31 mg cholesterol, 270 mg sodium, 92 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Upside-Down Apple Pie in Country Woman November/December 2005, p29

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Upside-Down Apple Pie

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(1-10) of 21 reviews

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Reviewed on Feb. 06, 2011 by laskew1019

This is truly the best apple pie I have ever tasted!!!

Reviewed on Jan. 03, 2011 by jillmhb

I bought refrigerated pie crust; and I did not make the orange glaze. Was really tasty!

Reviewed on Oct. 15, 2010 by thebrisketpit

This recipe rocks. The directions were very easy to follow and it came out wonderful. I didnt have a deep pan, so I just didnt use as much filling and it still came out great. I think my favorite part it is the crust....I now use this as my standard pie crust. I think next time I bake it, I am going to try to incorporate caramel into it, maybe on the bottom (or top, however you look at it) with the pecans.

Reviewed on Sep. 17, 2010 by shannonlady

I have made this pie several times. Everyone loves it. I have been handing out the recipe. Best apple pie.

Reviewed on Mar. 02, 2010 by Jellybug

Absolutely delicious....

Reviewed on Dec. 21, 2009 by darlyn29

Great tasting pie! I did have to double the recipe for the crust as it was bursting at the seams due to the amount of filling- but it's great!

Reviewed on Nov. 03, 2009 by binajoshua

One of the best apples pies I have made, it is my sons favorite. Easy to make and stands out from the traditional apple pie because it is flipped over. Everyone flips over it!

Reviewed on Sep. 11, 2009 by spinman62